1 lb. ground turkey breast
1 egg, lightly beaten
3/4 cup crushed butter flavored crackers
1/2 cup shredded mozzarella cheese
1/4 cup chopped onion
1/2 tsp ground ginger
6 T Dijon mustard, divided
1 1/4 cups unsweetened pineapple juice
1/4 cup chopped green pepper
2 T honey
1 T cornstarch
1/4 tsp onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T mustard. Form into 30 balls, 1″ each. Place in a greased 13 x 9″ baking dish. Bake, uncovered, at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.
15 1/4 oz can sliced or halved peaches, drained
1/2 cup marshmallow creme
3 oz package cream cheese, cubed
1/8 tsp ground nutmeg
Assorted fresh fruit
In a blender or food processor, combine the first 4 ingredients; cover and blend until smooth. Serve with fruit.
This is Mary Lou Moon’s recipe, from Beaverton, Oregon.
4 cups thin pretzel sticks
3 T honey
2 tsp butter, melted
1 tsp onion powder
1 tsp chili powder
Line a rimmed cookie sheet with foil; coat with Pam. Place pretzels in a large bowl. In a small bowl, combine the other ingredients. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350 for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.
1 cup powdered sugar
1 pint part-skim ricotta
1/2 cup blanched silvered almonds
1/3 cup mini semi-sweet chocolate chips
1 T amaretto liqueur
12 cannoli shells
1 T powdered sugar
1 T unsweetened cocoa powder
12 maraschino cherries
1. In a large bowl, stir ricotta & 1 cup sugar. Add almonds, chips, and liqueur.
2. Pipe into cannoli shells from the center-out.
3. Sprinkle plates with sugar and cocoa or sprinkle on cannoli. Garnish with cherries.
* 1/8 tsp almond extract mixed with 1 T water can be used for the liqueur
* Caryn’s mom adds a little whipped cream to ricotta mixture
6 oz package cherry gelatin
3/4 cup sugar
2 cups boiling water
46 oz can pineapple juice
6 cups cold water
2 liters ginger ale, chilled
In a 4 quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
8 oz package cream cheese, softened
2 cups (8 oz) shredded cheddar cheese
2 green onions, chopped
2 oz jar diced pimentos, drained
2 T butter, melted
2 tsp Worcestershire sauce
In a mixing bowl, beat cream cheese until fluffy. Beat in the cheddar cheese, onions, pimentos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.
1 butternut squash (about 2 3/4 lbs), halved lengthwise & seeded
4 cloves garlic, peeled
1 T olive oil
s & p
4 sprigs fresh thyme
1 large yellow-fleshed potato, such as Yukon gold (about 8 oz), peeled and cut into 2″ pieces (or use a large apple)
2 1/2 cups chicken broth
1/4 cup plain yogurt
1/4 cup carmelized onions
2 tsp finely chopped fresh parsley or chives
1. Heat oven to 375. Line a baking sheet with parchment paper. Brush the cut sides of the squash and the garlic cloves with the oil, season with s & p. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes.
2. Meanwhile, place the potato (or apple) in a medium saucepan and fill with enough water to cover by 1″. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.
3. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic cloves, potato and chicken broth. Season with s & p.
4. In a medium saucepan, heat the soup over med-low heat until warmed through. Divide among 4 serving bowls and top with yogurt, parsley and onions.